Paula Deen Shrimp and Wild Rice Casserole

Paula Deen shrimp and wild rice casserole takes 55 minutes and pantry staples like mushroom soup, sharp Cheddar and shrimp to make a bubbly, cheesy rice bake. This Southern comfort food shrimp dinner fits Sunday dinner, church supper and potluck tables, and it serves 6.

Cook the shrimp for only 1 minute in boiling salted water and drain them right away. Leave them in longer and they turn rubbery once they bake with the rice for another 30 minutes.

Paula pulls the water back by 1/4 cup when she cooks the rice, so the casserole stays creamy instead of soupy. She also lets the rice cool before mixing, which keeps the Cheddar from melting into a greasy puddle before the dish even hits the oven.

Paula Deen Shrimp and Wild Rice Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

410

kcal

Wild rice, tender shrimp and sauteed onion and pepper fold into a creamy mushroom soup base. Once baked, the Cheddar topping browns and bubbles around the edges.

Ingredients

• 1 (10¾ ounce) can condensed cream of mushroom soup
  

• 1/2 onion, chopped
  

• 1/2 green bell pepper chopped
  

• 2 tablespoons Butter
  

• 1 lb medium shrimp, peeled and deveined
  

• 1 package wild rice
  

• 2 cups grated sharp Cheddar cheese
  

Directions

• Cook the rice: Cook the wild rice according to the package directions, using 1/4 cup less water than it calls for. Then let it cool while you work on everything else.
• Poach the shrimp: Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and add the shrimp. Cook them for just 1 minute, then drain immediately and set aside.
• Saute the vegetables: Heat the butter in a saucepan and add the chopped onion and green bell pepper. Cook them for about 5 minutes, until soft.
• Preheat the oven: Preheat your oven to 325 degrees. That way it's ready the moment the casserole is assembled.
• Mix the casserole: Combine the cooled rice, cream of mushroom soup, 1 1/2 cups of the Cheddar, the shrimp and the sauteed vegetables in a large bowl. Season with salt and pepper to taste, then mix well.
• Fill the pan: Spray a 9 inch square aluminum cake pan or an 11 by 7 inch glass casserole dish with vegetable spray. Spoon in the mixture and top it with the remaining 1/2 cup Cheddar.
• Bake the casserole: Bake for 30 minutes, until the casserole is bubbly. Then serve it hot, straight from the dish.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen shrimp for this casserole?

Yes, just thaw them completely in the fridge or under cold running water first. Pat them dry before the 1 minute boil so extra water doesn't thin out the sauce.

Can I swap the cream of mushroom soup for something else?

Cream of celery or cream of chicken soup works in the same amount, since they're just as thick and savory. Cream of mushroom gives the most earthy flavor next to the wild rice, though.

Can I make this casserole ahead of time?

You can mix everything and keep it covered in the fridge, then bake it when you're ready. Since it starts cold, expect the bake to need a few extra minutes to get bubbly in the middle.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge and eat them within 2 to 3 days. Reheat in a 325 degree oven until hot, since the shrimp can toughen in the microwave.

What's the most common mistake with this casserole?

Overcooking the shrimp is the big one, because they cook again in the oven. Boil them for only 1 minute, drain right away, and they'll stay tender after baking.